Easy Family Recipes

Ingredients: 

2 cups water

12 fresh mint leaves, 3-4 of the leaves chopped for garnish

4 individual green tea bags

¼ cup sugar or honey

3 ½ cups diced honeydew melon, save 1 cup melon to make melon balls for garnish

1 ½ cups ice cubes

Additional ice cubes

Toothpicks

Directions:

In a large saucepan, bring water to a boil. Remove from the heat; add mint and tea bags. Cover and steep for 3-5 minutes. Discard mint and tea bags. Stir in the sugar or honey. In a blender, process 2 ½ cups honeydew. Add 1 ½ cups ice and tea, process until blended. Serve over additional ice. Garnish with chopped mint and a melon ball on a toothpick. Enjoy!

Ingredients:

2 lbs ground turkey4 eggs, beaten1 Tablespoon fresh ginger, grated1 cup panko bread crumbs3 scallions green and white, thinly sliced3/4 teaspoon salt1-2 Tablespoons of olive oilTeriyaki Sauce: 2 Tablespoons cornstarch¼ cup cold water½ cup sugar½ cup brown sugar1 cup soy sauce or Tamari½ cup apple cider vinegar2 cloves of garlic, minced1 teaspoon fresh ginger, peeled and minced1 teaspoon black pepperPinch of salt 

Directions:

1. Preheat oven to 400 degrees Fahrenheit. 

2. In mixer or with wooden spoon, mix all ingredients (except olive oil) for the meatballs until fully incorporated.  Using a cookie scoop or heaping tablespoon, measure out roughly 35 meatballs.  Add 1 tablespoon of olive oil to non-stick pan.  Once pan is heated, transfer meatballs to non stick pan.  

3. Cook meatballs in pan for about 15-18 minutes, turning often until meatballs are cooked through to a temperature of 165 degrees Fahrenheit.

4. Meanwhile, add sauce ingredients except water and cornstarch to small saucepan at low heat. Dissolve cornstarch and water in a  separate bowl and add to pan,  Bring mixture to a simmer, stirring frequently, until sauce thickens and bubbles. Let sauce slightly cool.

6. Pour sauce over meatballs. Sprinkle with chopped cilantro.

Ingredients:

1 cup frozen chopped spinach, thawed 

1 pound 93% lean ground turkey

1 cup crumbled feta cheese 

½ teaspoon garlic powder

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon ground pepper

4 small hamburger buns, preferably whole-wheat, split 

4 tablespoons tzatziki

Or use (1 cup Greek yogurt with 1 T. Lemon juice)

12 slices cucumber

8 thick rings red onion (about ¼-inch)

Directions:

Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, salt and pepper in a medium bowl; mix well. Form into four 4-inch patties. Place patties on broiler pan. Cook under the broiler until cooked through and no longer pink in the center, 4 to 6 minutes per side. (An instant read thermometer inserted in the center should register 165°F.) Assemble the burgers on buns topping each with Olive Tapenade (see recipe in future post or used prepared), 1 tablespoon tzatziki, 3 cucumber slices and 2 onion rings.

Ingredients:

1 teaspoon cinnamon

⅓ cup sugar

1 bag of 4-6 whole grain flour tortillas

3-4 small brown paper lunch bags

Cooking spray

Directions:

Preheat the oven to 350 degrees. Combine cinnamon and sugar in a small bowl and set aside. Cut flour tortillas into triangle wedges. Lay flat on a cookie sheet and spray lightly with cooking spray. Sprinkle with the cinnamon and sugar mixture. Bake for 8-10 minutes. Let cool for 5 minutes, then place in brown bag with the remaining cinnamon and sugar. Great with fruit salsa!

Ingredients:

15 oz can of artichokes, drained

1 teaspoon garlic powder

24 oz container of 1% cottage cheese

1/2 cup Parmesan cheese, grated

1/4 teaspoon red pepper

Veggies as shown in photo: baby carrots or carrot sticks (about 1 1/2 cups), cherry tomatoes (2 pints), yellow pepper slices (about 1 yellow pepper), cucumber slices (about 1 cucumber)

Directions:

Add artichokes to food processor, then add garlic powder, cottage cheese, Parmesan cheese.  Blend until combined and smooth for about 1-2 minutes.  Stir and repeat for 30 seconds until artichokes are well blended.  

Arrange veggies on tray in owl shape or otherwise and enjoy.  

Ingredients:

2 tablespoons Dijon mustard

3 tablespoons balsamic vinegar

¼ cup olive oil

1 small clove garlic, minced

¼ teaspoon sea salt

pinch of freshly ground black pepper

zest of 1/2 lemon

Juice of 1/2 lemon

1 tablespoon fresh parsley, chopped

Directions:

Add the mustard and balsamic vinegar in a mason jar. Slowly add the olive oil a tablespoon at a time, shake the jar. Make sure that the dressing is combined and emulsified. Add remaining ingredients and shake until combined.

Ingredients:

For crepes:

2 cups plain flour

4 cups skim milk

6 eggs, lightly beaten

Cooking spray

For orange spread:

2 tablespoons finely grated orange zest

¼ cup fresh orange juice

1 teaspoon vanilla sugar or granulated sugar

1 cup orange marmalade, optional

2 tablespoons of powdered sugar

1 cup fresh raspberries

Directions:

Sift flour into a bowl. Whisk eggs and milk in a large bowl. Whisk flour into the milk and egg mixture until you have a smooth, thin batter. Cover and refrigerate for at least 2 hours.  Heat a non-stick pan on medium heat. Spray with cooking oil and spoon in 2-3 tablespoons of the batter, taking care to immediately swirl the pan to spread the batter. Reduce the heat to low. Cook until the surface looks dry and flip to cook the other side. Remove when slightly golden. Combine orange zest and orange juice in a small bowl. Using a brush, add the orange mixture lightly onto each crepe. Spread 1 teaspoon of orange marmalade onto each crepe. Fold into half and then half again. Place on a baking sheet lined with parchment paper. Sprinkle with vanilla or granuated sugar;  broil for 1-2 minutes until the sugar is caramelized. Keep a close eye on the crepes as they may burn. Top with a sprinkle of powdered sugar and fresh raspberries.

Ingredients:

1 ½ cups cooked quinoa 

1 cup shredded mozzarella cheese 

1 cup turkey sausage, browned and drained 

¼ cup grated parmesan cheese 

1 large egg 

1 teaspoon Italian seasoning

 ½ teaspoon onion powder 

½ teaspoon garlic powder 

1 cup Marinara sauce, for dipping non-stick cooking spray

Directions:

Preheat oven to 400 degrees Fahrenheit. Spray a mini-muffin pan well with non-stick cooking spray and set aside. Add all of the ingredients to a large bowl and mix until fully combined. Evenly distribute the mixture between the mini muffin cavities (you should end up with about 18-20) and gently press them down. Bake for 15-20 minutes. Remove from oven and allow to cool in the pan for about 5 minutes. Remove from the pan and serve with marinara sauce. 

Ingredients:

For the chicken filling:

1 tablespoon oil

1 pound ground chicken, turkey, or beef

1 medium yellow onion, chopped

2 teaspoons garlic, minced

1 - 10.5 ounce can mandarin oranges

1 small can of water chestnuts, chopped

1 cup scallions, chopped

Boston lettuce leaves

For the orange chicken sauce:

½ cup orange juice

1 tablespoon orange zest

2 tablespoons soy sauce, low sodium

2 tablespoons apple cider vinegar

⅛ cup brown sugar (or 2 tablespoons honey)

1 teaspoon garlic, minced

½ teaspoon red pepper flakes

2 tablespoons water

½ tablespoon cornstarch

Directions:

For the orange sauce:

Combine water and cornstarch with whisk. Add the remaining ingredients for the sauce. Pour the sauce into a small saucepan and heat over medium high heat and allow to cook for an additional 1-2 minutes. You want the sauce to be thick enough to coat the back of a spoon. Remove from stove, allow to cool.

For the chicken filling:

Heat the oil in a large skillet over medium-high heat. Add the ground poultry or meat and break down any lumps with a wooden spoon, then add the garlic and onion; let the chicken cook for 5-7 minutes or until it cooks all the way through. Add water chestnuts. Drizzle the chicken with the prepared sauce. Let cook for 1-2 minutes. Adjust with salt and pepper to taste. Allow the filling to cool for several minutes before filling lettuce leaves. Top with mandarin orange slices and scallions.

Ingredients: 

1 cup chopped  broccoli florets

1 cup shredded Mozzarella cheese

¼ cup corn off the cob (cook in boiling water for 3 minutes)

¼ teaspoon garlic powder

4 flour tortillas, 10 inch

2 tablespoons olive oil

Salsa and guacamole for dipping

Directions:

Pour about an inch of water into a skillet and bring it to a boil over medium-high heat. Put the chopped broccoli florets in a steamer basket and steam broccoli in the pan for about 5 minutes until slightly tender. Sprinkle garlic powder onto 2 flour tortillas. Add broccoli, corn, and cheese. Place additional tortillas on top. Add olive oil to a non-stick skillet and begin to warm over medium heat. Once heated, with a spatula, transfer tortillas to skillet. Heat for about 8-10 minutes on each side, monitoring closely. Remove from pan and place on a serving plate. Cut into wedges. Enjoy with dipping sauces of salsa or guacamole.

Try out a birthday party for your favorite young chef — Cooking with Kids! A Taco Fiesta, Pizza Palooza or other ideas welcome!! 

We can provide treat bags with a 100% cotton apron, colorful recipes and a kid friendly knife so that they can cook at home after the festivities.

What a great way to help children learn how to cook and contribute to developing this important life skill - and having fun at the same time! 

Ingredients: 

2 cups plain low-fat Greek yogurt

¼ cup honey

1 teaspoon cinnamon

2 cups seedless grapes

2 cups pineapple cubes, from 1 small pineapple

2 cups melon balls (cantaloupe, honeydew or a combination)

2 ½ cups halved or quartered strawberries

Directions:

In a bowl, mix yogurt, honey and cinnamon. Refrigerate until well chilled.

Thread grapes, pineapple cubes, melon balls and strawberries, alternating fruits, onto 24 6-inch wooden skewers. Serve kebabs with sauce in bowls for dipping.

Ingredients: 

1 1/2 cups sweet potato, peeled and cut into ½  inch cubes 

2 cups cooked black beans (no salt added)

1 can fire roasted diced tomatoes

2 Tablespoons taco seasonings (or 1 Tablespoon chili powder and 1 Tablespoon cumin)

Juice of 1 lime (divided, about 2 tablespoons)

1 clove garlic, chopped

1 tablespoon molasses, optional

Baked tortilla chips

Directions:

1.  Add beans, sweet potato, diced tomatoes, spices. Juice a lime, strain seeds and half of juice to crock pot.  Cook on low for 6-8 hours or until sweet potato is tender and soft.

2. About 20-30 minute before serving, lightly mash some of the beans and sweet potato. Just enough to thicken the filling. Chop and stir in garlic, and add remaining lime juice. Let cook for another 20 minutes or so. Serve with baked chips, or as tortilla filling.

3. Top with grated Cheddar, avocado and/or pico de gallo or other desired toppings.  Serve warm.

Ingredients:

1 lb. ground turkey

1 can refried beans, vegetarian

1 15  oz. can diced tomatoes, drained1 

1 tsp. granulated garlic

1 tsp. onion powder

1 tsp. cumin, ½ tsp. salt, ¼ tsp. pepper

¼ tsp. crushed red pepper flakes

12 6-inch flour tortilla shells (fajita size)

Taco sauce

1 cup prepared guacamole

1 tomato, chopped

1 cup cheddar cheese, grated

1 bunch of cilantro, chopped

Directions:

Preheat oven to 375 degrees. Brown meat, drain, and return to pan. Stir in diced tomatoes, refried beans, and spices. Spray muffin tin with non-stick spray. Fold flour tortillas to fit into muffin tins. Divide meat mixture evenly between tortillas. Top with cheese and desired toppings. Bake 8-10 minutes or until shells are crispy and browned.

Ingredients:

15 ounce can of artichokes in water, drained

1 garlic clove, chopped

24 ounce container of 1% cottage cheese

½ cup Parmesan cheese

¼ teaspoon red pepper, then dash for garnish

2 ounces fresh baby spinach

¼ cup shredded part-skim mozzarella cheese

¼ teaspoon red pepper

Black pepper to taste

2 cups carrot sticks

2 cups whole grain pita chips

15 ounce can of artichokes in water, drained

1 garlic clove, chopped

24 ounce container of 1% cottage cheese

½ cup Parmesan cheese

¼ teaspoon red pepper, then dash for garnish

Directions:

1.Heat oven to 350 degrees. Add artichokes to food processor, then add chopped garlic, cottage cheese, and Parmesan cheese. 

2. Blend until combined and smooth for about 1-2 minutes. Add red pepper. Blend.

3. Add spinach and blend in food processor until slightly chopped. 

4. Add dip to 8 inch baking dish, and sprinkle mozzarella cheese evenly over top. 

5. Then sprinkle black pepper over cheese. Bake for 15 minutes until bubbling and cheese is melted. 

6. Serve immediately with carrot sticks or whole grain pita chips.

Ingredients:

Ingredients:

5 oz goat cheese

2 Tablespoons fresh rosemary, stem removed, chopped

6 Tablespoons pomegranate arils, divided (5 Tablespoons mix in, 1 Tablespoon for garnish)

¼ tsp black pepper

9 medjool dates, pitted, halved

4 Tablespoons unsalted shelled pistachios, chopped, divided

Directions:

1. In a small mixing bowl, combine goat cheese, rosemary, pomegranate arils, 2 Tablespoons of pistachios and black pepper.

2. Use a fork to mix well, then set aside.

3. Cut each date in half lengthwise and remove the pit.

4. Place a heaping teaspoon of goat cheese mixture in each date half.

5. Place stuffed date halves on a serving platter and sprinkle with remaining chopped pistachios and additional arils. Enjoy!

Ingredients:

28 oz of low fat or lite coconut milk

2 whole, peeled frozen bananas

3 cups frozen pineapple

1 cup frozen mango

3 Tablespoons honey

1 tsp vanilla

Directions:

Place ingredients in order listed into the container of a sturdy blender.  Blend, starting on low speed and increasing to high, using the tamper to push the ingredients into the blades of blender.

Blend on high speed for about 1 minutes until well blended.  Garnish with fresh pineapple chunk and blueberries.

Ingredients:

1 sprouted grain pizza crust or flatbread

1 ½ cups spicy barbecue sauce

1 ½ cups roasted or rotisserie chicken, chopped

1 cup Colby Jack cheese, grated

½ cup chopped cilantro

1 cup sliced pepperoncini peppers

1 cup chopped red onion

1 cup pineapple tidbits, drained

Directions:

Preheat oven to 350 degrees. Prepare crust per package instructions if bake ahead is needed.  Cool slightly. Spread barbecue sauce over crust. Top with chicken, cheese, cilantro, peppers, red onion and pineapple. Bake for 12-15 minutes until cheese is melted and heated through.

Ingredients: 

2 cups dates, pitted

½ cup nuts, pecans, walnuts or almonds

½ cup shredded coconut, divided

Directions:

1.  In a blender or food processor, pulse together dates, nuts, and half of the coconut. Mixture will form a smooth consistent paste.

2. Roll into one inch balls. Pulse remaining coconut in blender. Roll date balls in coconut. 

3. Serve frozen or at room temperature for a sweet, fiber-filled treat.
 

Ingredients:   

2 cups plain Greek yogurt

¾ cup milk

4 tsp homemade ranch seasoning 

1 cup Buffalo sauce

1 cup shredded cheddar cheese

1 lb cooked chicken, shredded

Ranch Seasoning:

1 Tbsp dried parsley

1 Tbsp dried dill

2 tsp garlic powder

2 tsp onion powder

½ tsp salt

1 tsp black pepper

Directions:

  1. Preheat oven to 350 degrees. 

2. In a medium bowl, whisk together yogurt, milk, seasoning mix & buffalo sauce.

3. Fold in chicken & cheese. Pour into a greased 13x9 baking dish. 

4. Cover with foil and bake for 30 minutes. 

5. If desired, top with additional cheese and make another 10 minutes. Serve warm with homemade tortilla chips or sliced bell peppers.
 

Ingredients: 

2, 15 oz cans of chick peas

½ cup tahini sesame paste

½ cup basil pesto, reserve some for garnish

4 Tablespoons olive oil, reserve some for garnish

6 Tablespoons freshly squeezed lemon juice

2 large cloves of garlic, roughly chopped

½ teaspoon salt

Roasted sesame seeds, optional garnish 

Directions:

1. Place first 7 ingredients (chick peas with liquid, basil pesto, tahini, olive oil, lemon juice, garlic and salt) into a food processor. Puree until well blended and creamy.

2. Pour into serving bowl and drizzle some olive oil on top. Garnish with reserved chick peas, pesto and sesame seeds.In a bowl, mix yogurt, honey and cinnamon. Refrigerate until well chilled.

Thread grapes, pineapple cubes, melon balls and strawberries, alternating fruits, onto 24 6-inch wooden skewers. Serve kebabs with sauce in bowls for dipping.

Ingredients: 

1-2 Tablespoons olive oil

1 pound ground turkey

2 Tablespoons chopped fresh cilantro

1 Tablespoon reduced sodium soy sauce

1 teaspoon sesame oil

1 Tablespoon minced fresh ginger or 1/2 tsp dried ginger

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

prepared mustard/sweet and sour sauce, if desired

Directions:

1.Add 1-2 Tablespoons of olive oil to stove top griddle or pan.  Preheat to medium high.

2. In a large bowl, combine turkey, cilantro, soy sauce, sesame oil, ginger, garlic powder, onion powder, salt, and pepper.

3.  Mix well and shape the mixture into 8 sliders, each about 3/4 inch thick. 

4.  Add the sliders to the hot pan and cook for 3-4 minutes per side for well done.

5.  Spread 1 teaspoon of the mustard/sweet sour sauce on the top half of each roll.

Arrange the sliders on the rolls and top with red cabbage.